Name: Wingstop Chicken Wings
Prep time: 4 h
Cook time: 20 min
Total time: 4 h 20 min
Yield: 2 servings
Cuisine: American
Ingredients: Wings and Prep12 chicken wings (drumettes and flats); 4 cups cold water; ¼ cup kosher salt; 2 tablespoons sugar; 1 teaspoon peppercorns; 2 cloves garlic (crushed); 4 cups frying oil (refined soybean or peanut); Coating Base2 tablespoons melted margarine or butter; Choose Your Sauce or Rub(Enough for 12 wings — pick one); Original Hot Sauce; 3 tablespoons Frank’s RedHot or cayenne hot sauce; 1½ tablespoons unsalted butter; ½ teaspoon white vinegar; ¼ teaspoon garlic powder; ¼ teaspoon paprika; Pinch sugar; Lemon Pepper Rub; 2 tablespoons lemon pepper seasoning; Zest of ½ lemon; Pinch garlic powder; ½ teaspoon celery salt; Garlic Parmesan; 2 tablespoons melted butter; 2 teaspoons garlic powder; 2 tablespoons grated Parmesan cheese; ½ teaspoon black pepper; ½ teaspoon seasoned salt; 1 teaspoon chopped parsley; Mango Habanero; 3 tablespoons mango purée

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1. Brine the wingsIn a large bowl, combine water, salt, sugar, garlic, and peppercorns. Stir until salt dissolves. Add wings and refrigerate for 3 to 4 hours.Shortcut: Use a buttermilk soak instead (1 cup buttermilk + 1 tsp celery salt + ½ tsp garlic powder).

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2. Dry and restDrain wings and pat dry thoroughly. Let them rest uncovered on a rack for 30 minutes to air-dry the skin. This makes it crispier.

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3. First fry (cook through)Heat oil to 320 °F (160 °C). Fry wings in batches for 4–5 minutes until pale golden. Transfer to rack and rest for 10 minutes.

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4. Second fry (crisp finish)Raise oil temp to 375 °F (190 °C). Fry wings again for 60–90 seconds until deep golden and crisp. Drain on paper towels.

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5. Toss in butter/margarineWhile wings are still hot, drizzle melted margarine or butter over them in a large bowl. Toss well to coat.

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6. Add your sauce or rubChoose your flavor and add the prepared sauce or seasoning. Toss until evenly coated. Serve hot.